Ray Lampe's Big Green Egg Cookbook by Ray "Dr. BBQ" Lampe

Author:Ray "Dr. BBQ" Lampe
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing
Published: 2016-09-05T19:49:04+00:00

2 slabs St. Louis–style pork spareribs, about 4 pounds total

½ cup apple juice

½ cup cider vinegar

Prepare the EGG to cook indirect with a drip pan at 300°F with hickory wood added for smoke flavor. To make the rub, combine all of the ingredients in a small bowl and mix well. Peel the membrane off the back of each slab of ribs. Season the ribs on both sides using about half of the rub. Let the ribs rest for 15 minutes, or until the rub is tacky.

Lay the ribs, meaty side up, on the EGG cooking grid and cook for 2 hours. Flip the ribs and cook for 1 hour longer, or until the ribs are nicely browned on both sides.

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